Hummus is a super versatile dip made of chickpeas. You can eat it with bread, raw vegetables, toasts or even on top of raw salad.
The original recipe uses only chickpeas, salt and tahini, a condiment made of sesame seeds.
I apologize to the purists, but this spread is so successful and versatile that it begs for more flavors.
250g cooked chickpeas
Salt and pepper
½ cucumber, peeled and diced
Juice from 1 lemon
A bunch of peppermint
How do you do?
Process the chickpeas in a food processor, adding salt and pepper. Add a bit of water if necessary.
Add the peppermint, lemon juice and cucumber and keep this processor on! When the puree is homogeneous, add the garlic.
You can fix the salt and consistency by adding water, bit by bit. Done!